A blog by ordinary people about living an extraordinary life

Roasted summer vegetable chili

Summer is right around the corner, in fact temperatures could touch 90 degrees this week here in Boston, so it is probably not the ideal time to post a chili recipe.  But this one was in the most recent Food Network magazine.  We made it the other night and it was delicious.  Zucchini adds a nice change to the chili, and this chili is also great served cold for lunch the next day.


I cut back on the vegetable oil from 3 tablespoons to just 1.  I used chipotle powder instead of chili powder, it packs a bit more punch so I used 1 tablespoon instead of 2 of chili.  Instead of red onions we used shallots, we have always found red onions overpowering the dish.  And we left off the tortillas, so this is a gluten-free recipe too!  Also, served this chili alongside some cornbread (with zucchini, carrot and cheddar cheese) and of course, margaritas!


  • 1 tablespoon of vegetable oil
  • 4 shallots, diced
  • 3 cloves of garlic, pressed (if you do not have a garlic press, you should get one, but chopped is okay too)
  • 1 tablespoon of chipotle powder
  • 2 teaspoons of cumin
  • 1 poblano chili, seeded and diced
  • 2 portobello mushrooms, stemmed and chopped (remove ribs too)
  • 1/2 a zucchini, chopped
  • 2 cups of frozen corn, thawed
  • 28oz of pinto beans (no salt added)
  • 14oz of diced tomatoes (no salt added)
  • salt
  • pepper
  • various toppings: shredded cheddar cheese, sour cream, fresh chopped cilantro

1. Over medium heat, warm 1 tablespoon of vegetable oil.

2. Add the shallots and cook for 4-5 minutes.

3. Add in the garlic, chipotle powder and cumin.  Cook for 1 minute.

4. Add the poblano, mushroom, zucchini and corn.  Cook for 3-5 minutes.

5. Add the beans (including any liquid in the can), tomatoes, 1 1/2 cups of water, salt and pepper.

6. Bring to a boil, then reduce to a simmer.  Cook for 20 minutes, until the chili slightly thickens.


7. Season with additional salt and pepper as needed.

8. Serve with your selected toppings.


The cornbread was just Jiffy boxed cornbread (why not, they really do it the best).  To the mix I added in 1/2 a zucchini, grated.  I added an equal amount of grated carrot, and a large handful of shredded cheese.  I baked it in an 8×8 dish for about 20 minutes.


And no chili dinner would be complete with a margarita.  I used the recipe that you can find here:



One comment on “Roasted summer vegetable chili

  1. peteandmeg
    June 10, 2013

    I realized that I did not include zucchini in the recipe writeup. Figured this out when I went to make this chili again last night. Time to edit the post 🙂

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